This restaurant's nostalgic decor includes traditional Taiwanese hanging red lanterns, brick walls, wooden-framed windows, fancy murals, and TV screens. The food is mostly fresh seafood and seasonal vegetables, prepared with Taiwanese seasonings and all kinds of cooking styles, including steaming, stir frying, deep frying, cold plates and pan frying. Tender, juicy Spicy Golden Crab (NT$1800-2300--depending on weight) has the spicy and sour flavors of Sichuan peppers and lemon. Blue Crab with XO Sauce (NT$480) features the authentic taste of the chef's special XO sauce and is paired wonderfully with gourd melon. Countryside Curry Shrimp (NT$480) is made with Indian and Thai curries in a blend of styles and aromas. This abundance of tasty dishes goes great with a foam-less beer made with German hops that has a smooth, yet vivid, flavor; draft beer is also stored in a trendy, old-fashioned 2.5-liter keg. --By Uvia Chang, translated by Anna Yang

Compass Magazine is required by law to remind you not to drink and drive.